These guys are so delicious I had to stop myself from eating the whole pan so I could share a few with my husband and kids. However, had I eaten the whole pan, it would have been simple to make another batch given that these bad boys only have 7 ingredients. That’s it!
The bright lemon flavor shines and the texture is eerily brownie-like. Chill after baking for easy cut-ability.
- 1/2 cup nondairy margarine
- 1 cup sugar
- 2 teaspoons lemon zest
- 1/3 cup brown rice flour ( I used superfine)
- 2/3 cup besan/chickpea flour
- 1 teaspoon baking powder
- 1/3 cup lemon juice
Preheat your oven to 350 ºF. Line an 8 x 8 pan with parchment.
In a large bowl, cream together the margarine, sugar, and lemon zest until smooth. Gradually add the flours, baking powder, and lemon juice, stirring very well with a sturdy whisk or fork, ensuring no lumps remain in the batter. Spread batter evenly into prepared baking pan and bake 25 minutes.
Make glaze while blondies are hot.
To make glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons lemon juice
Whisk together until very smooth. Drizzle evenly on top of warm lemon blondies.
Let cool at room temperature and then transfer to refrigerator for 30 minutes. Slice into squares. Store in airtight container up to 3 days.